Ingredients
3 pineapples medium-size, 2 unripe, 1 ripe grated
1 1/2 cups sugar castor
1 stick cinnamon and 1 star anister, optional
9/16 cup butter
7/8 cup icing sugar
5/8 cup milk powder
1 egg yolk
2 cups flour
Method
Sources
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
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Cook grated pineapple in a pot with sugar for about 1 hour, stirring occasionally ( add in cinnamon and star anister ) 2. Cook until the pineapple jam starts to leave the sides of the pot/or pineapple juice dry up. Remove from stove and set aside to cool. 1. Preheat oven at 170-180 deg C. 2. Cream butter light and fluffy, gradually add egg and blend well ( no beating, just folding) 3. Sift icing sugar, milk powder, and flour into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough. 4. Set aside for 30mins 5. Use Pineapple tarts mould, print it and place the pineapple jam on top. 6. Bake for 20mins, and keep it once cool in an airtight container 7. Enjoy with a cup of tea/coffee